Vegetarian Thai Green Coconut Curry

Vegetarian Thai Green Coconut Curry

This vibrant vegetarian Thai Green Curry recipe is so simple to make from scratch, with no packaged curry paste required.
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 2 persons



  1. Step 1

    Gather the ingredients.
  2. Step 2

    Place all green curry paste ingredients in a food processor or blender and blitz to create a fragrant green curry paste; you may need to add more coconut milk if using a blender. To make the sauce by hand: Mince and stir all sauce ingredients together in a bowl, or use a mortar and pestle to mash dry ingredients followed by liquid ingredients. Set aside.
  3. Step 3

    Place a wok or large frying pan over medium-high heat. Add 1 to 2 tablespoons oil and swirl around, then add the green curry paste. Stir-fry for 1 minute to release the fragrance.
  4. Step 4

    Add the tofu or chickpeas and stir until all ingredients are covered well with sauce.
  5. Step 5

    Add the stock plus lime leaves (if using). Stir and reduce heat to medium-low. Gently simmer 5 to 7 minutes.
  6. Step 6

    Add the coconut milk and the vegetables, and simmer 10 to 13 minutes, or until the vegetables have softened.
  7. Step 7

    Remove curry from heat and taste for salt and spice.
  8. Step 8

    Serve directly out of the wok, or transfer to a serving bowl. Sprinkle over the fresh basil (gently tear larger leaves into shreds). Sliced red chile peppers can also be used as a topping, one that adds more heat.